Agritrutta sorge a San Biagio di Mondovì, all'interno dell'oasi naturalistica
di Crava Morozzo. Le vasche sono alimentate dalle acque del torrente Pesio, storicamente uno dei torrenti incontaminati del basso Piemonte.
Le trote arrivano presso il nostro punto vendita il giovedi mattina, ogni due settimane.
Potete trovare, freschi e sottovuoto: filetti di trota bianca, filetti di
trota salmonata e filetti di salmarino; mentre trovate sempre disponibile il
filetto di trota affumicato.
I filetti Agritrutta.
Ogni pesce realizza due filetti. Il peso di ogni thread is about ¼ of the weight of the fish in
origin. Each thread is finely crafted and boned. Fins are removed and the ventral fat.
Agritrutta does very little stock, and exclusively for products
smoked. The fish required, is caught directly from the tanks when ordering.
smoked fillet.
One begins with the right fish for trout, which undergoes a first visual inspection
: must be long-limbed, free from spots on the skin, and fasted for at least 7 days.
The fish is cleaned of entrails and thoroughly rinsed in clean water.
At this point the fish is placed in cold storage and ice-covered until the morning
Next, when it is threaded by hand.
Salting is dry, ie without the use of brine solutions or chemical
/ saline, using the normal home-to coarse-grained salt.
After being washed and dried one by one, are put in jail
fridge and quickly killed. The next step is
nell'affumicatura using dried oak sawdust
two years.
The sawdust is retrieved directly responsible to make sure
the complete absence of chemicals (paints and solvents). The smoke is cold, ie at a temperature of 27 °.
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